Whipped Ricotta and Pepper Salad
Not only is it utterly scrumptious but it looks incredible in the centre of the dining table too.
- 500 gr ricotta cheese
- 2 tbsp olive oil
- 1 tsp salt
- 80 gr rocket leaves
- 400 gr jar of mixed roasted peppers in vinega
- 2 tbsp toasted pine nuts
- Place the room temperature ricotta cheese, olive oil and salt in a bowl and whip using an electric whisk until light and fluffy.
- Spread onto a plate. Place the rocket leaves on top leaving an edge of ricotta cheese showing underneath all the way round.
- Slice the peppers and place over the top of the rocket leaves then top with the toasted pine nuts and an extra drizzle of olive oil.